For thousands of years honey has been known for its antibacterial, healing and health-enhancing properties. Certain honeys from specific plants are more effective than others, and the honey that comes from some strains of the New Zealand Manuka bush (Leptospermum Scoparium) is one of these.

In 1981 Dr Peter Molan (MBE), Associate Professor in Biochemistry at Waikato University, confirmed that some strains of the New Zealand Manuka bush honey contains an extraordinary, naturally present, very stable and powerful non-peroxide antibacterial activity not found in any other variety of honey.

The presence of the special non-peroxide activity can be detected only by an array of scientific testing directly relating to the phenol standard. The UMF® rating has a one-to-one relationship to the phenol standard e.g. UMF® 5 Manuka honey has the same non-peroxide antibacterial activity as a 5% phenol solution.

New Zealand honey derived from the Manuka tea tree is proving to be one of the most valued natural resources in the world because of its medicinal qualities and its ability to successfully treat many health conditions, both internally and topically on the skin.

Manuka Honey is produced by bees that use the nectar from the flowers of a particular plant that is indigenous to New Zealand (leptospermum scoparium). Many reports suggest that this unique type of honey contains extraordinary healing properties not found in other types of honey or even some medicines. It has been determined that Manuka Honey's curative properties are largely due to the presence of certain compounds such as a substance known as methylglyoxal, UMF and other floral nectar components from the Manuka plant.

Manuka honey is distinctively flavored, darker and richer in taste than other types of honey and has powerful antibacterial and anti-fungal properties. The finest quality Manuka honey with the most potent antimicrobial properties is produced from beehives placed in wild, uncultivated areas with abundant growth of Manuka bushes.

When taken internally, Manuka Honey has been used to treat conditions such as stomach ulcers, strep throat, acid reflux, irritable bowel syndrome, gastritis and other gastrointestinal complications. It has even proven effective in relieving sore throats, stomach aches, and cold/flu symptoms. For internal conditions, it is recommended that a teaspoon of Manuka honey be taken about a half hour before meals. Anecdotal studies have shown that this treatment modality can be more effective than most traditional forms of medicine.

When used topically on the skin, Manuka honey has been used to treat acne, wounds, bacterial and fungal infections, burns, eczema and other forms of dermatitis. Among Manuka honey's many accolades is its ability to eradicate the MRSA bacterium which is responsible for causing antibiotic-resistant Staph infections. For topical applications, Manuka honey should be applied directly to affected areas. To avoid stickiness, it is recommended to use skin care products containing Manuka Honey. New York-based manufacturer, Honeymark, has developed non-sticky Manuka Honey applications.

"Manuka Honey has many uses as a natural healing agent and is becoming very popular as a viable alternative to antibiotics and other traditional forms of medication," says Frank Buonanotte, CEO of Honeymark International. "It frequently outperforms medicine without the risk of negative side effects. Those who are unfamiliar with Manuka honey will begin to hear a lot more of it in the future. It's the next generation of natural healing."

Yet with Manuka honey, the nutritional content is up to 4 times that of normal flower honey. This is what is called the Unique Manuka Factor.﻿

The following are published, peer reviewed research papers. These affirm:

The correlation between Non Peroxide Activity and the chemical marker methylglyoxal

There is more to Non-Peroxide Activity than one simple chemical

The components of Non-Peroxide Activity are synergistic and should not be isolated

Manuka Honey Nutrition Facts

What makes Manuka honey different is its outstanding nutritional list. Regular raw honey is already known for its tremendous nutritional and immune-boosting abilities. Generally speaking, the typical raw unfiltered honey is a rich source:

Amino acids

B vitamins (B6, thiamin, niacin, riboflavin, pantothenic acid)

Calcium

Copper

Iron

Magnesium

Manganese

Phosphorus

Potassium

Sodium

Zinc

Yet with Manuka honey, the nutritional content is up to 4 times that of normal flower honey. This is what is called the Unique Manuka Factor.﻿

Manuka Honey is a special type of honey from New Zealand that has been found to have extraordinary healing properties. Its incredible ability to heal far supersedes other types of honey and even most traditional forms of medicine. This has made it quite a commodity as of late and has recently been discovered by the U.S. market.

The sale of Manuka Honey has developed into a $100 Million dollar per year industry with the potential of increasing significantly over the next few years. However, there is one element of confusion that has been clouding the sales of this valuable resource.

The fact is that not all Manuka Honey has medicinal qualities. If you think about how honey is produced, it makes sense. A bee lands on a flower and gathers as much nectar as it can carry back to the hive where it adds enzymes to it, producing honey. There are many different types of honey. The differences are predicated on the floral nectar component and the flower that it is derived from. Depending on which flower the bee gathers the nectar from, it could change the color, texture, flavor, consistency and medicinal qualities of the honey it produces.

Manuka Honey is so valuable because the nectar of the flowers that grow on the Manuka plant has antimicrobial properties not found anywhere else. The potency of Manuka Honey is predicated on how much or how little of the floral nectar is used by the bees in a particular batch. The only way to properly determine the potency is to perform a laboratory test to measure it.

There are some organizations in New Zealand that have tried to develop rating systems to measure the antibacterial potency of Manuka Honey. The problem is there are so many and they all claim to be the most reliable system. There has even been some bashing and name-calling in various articles and press releases. At this point, consumers don’t know which rating system to trust. Some labels say UMF, MGO, AMH, OMA, Molan Gold Standard, etc. These distinctions are usually followed by a number. The higher the number, the higher the potency.

Some suppliers of Manuka Honey have tried to identify that their honey as medical-grade by calling it active or bioactive. The problem with that is if it’s sold in the U.S., the FDA doesn’t recognize honey of any kind as an active ingredient. Therefore, making a claim that Manuka Honey is active in the U.S. is a violation of FDA labeling regulations.

To further complicate matters, some unscrupulous suppliers are labeling their honey with a higher rating than what actually exists in the jar. They are able to get away with it because the FDA doesn’t regular honey in that manner. In fact, there should be no claims on the label whatsoever indicating that Manuka Honey has curative properties.

So what should consumers do? “Stick with the companies that are well known in the Manuka Honey industry,” says Frank Buonanotte, CEO of Honeymark International which is a U.S. importer of Manuka Honey and manufacturer of Manuka Honey skin care products. “Once you’ve found a reputable brand, then use a medium range.” For example if Manuka Honey is not potent enough, it may not yield the same results that people have come to expect. There have also been reports of people experiencing sensitivity to Manuka Honey that is overly potent. Therefore, a medium range is optimal for most applications.

Some people think that the higher the potency is, the more effective the Manuka Honey will be. This is untrue. With higher activity Manuka honey being in short supply, experts say that the medium range is just as effective as high activity, and more affordable. For example, a UMF 10-16 will be equally as effective as a UMF 25. There is no need to find the highest grade.

Quotation Source: Honeymark Products

Understanding Medical Grade Manuka Honey

Manuka Honey has become world renowned for its unparalleled healing ability. The following is important information that you should know before buying Manuka Honey.

Honey had been used for medical purposes for thousands of years, prior to the advent of modern-day medicine. Honey's medicinal qualities are attributed to the presence of hydrogen peroxide, low acidity levels, osmotic action and floral nectar components.

There are many different types of honey. The differences are predicated on the floral nectar used by the bees that produced the honey. Manuka Honey from New Zealand is used for medicinal purposes because it contains more healing properties than any other type of honey. However, not all Manuka Honey is suitable for medical use.

Manuka Honey's antibacterial potency varies from batch-to-batch. The only way to know for sure whether a particular batch of Manuka Honey is of medical grade quality, it must be laboratory tested. This is the responsibility of the company that is packaging the honey.

The only honey that should be used for medical purposes is active UMF Manuka Honey. UMF is an acronym for Unique Manuka Factor and is followed by a number which indicates the antibacterial strength of the Manuka Honey. UMF is the authorized seal and registered trademark of the Active Manuka Honey Industry in New Zealand. It can only be applied to the of honey with a laboratory test result of UMF 10 or higher (which is equivalent to 10% phenol). Results obtained from 50% dilution (low acidity test) can not be used for claiming UMF activity.

In New Zealand, Manuka Honey production is regulated by the Active Manuka Honey Industry. The UMF trademark can only be used by UMF licensed suppliers who meet set criteria which include regular monitoring and auditing of the quality of their honey. UMF Manuka Honey from a New Zealand supplier that is licensed to use the UMF trademark is the only honey guaranteed to have the special UMF healing properties and be of the same medical-grade quality that is referred to in research studies and clinical trials.

When the UMF trademark is listed on the label of a Manuka Honey jar, it is a guarantee that the Manuka Honey has the special UMF antibacterial property to the level indicated on the label (i.e. UMF 16). This guarantee only applies to honey that comes from New Zealand suppliers that are licensed to use the UMF trademark.

Genuine UMF Manuka Honey must comply with the following criteria:

It has the UMF trademark clearly stated on the front label.

It is packed into jars and labelled in New Zealand.

It is from a New Zealand supplier licensed to use the UMF trademark.

It has the supplier's license number on the label that refers to the licensee's Company

It has a rating of UMF10 or higher.

If Manuka Honey meets the above listed criteria, it is guaranteed to be active, medical-grade Manuka Honey that is suitable for therapeutic use. If not, the antibacterial potency of the Manuka Honey is questionable.

Quotation Source : Honeymark Products

Manuka Honey - Tasty Medicine From New ZealandBy Mark Kerwin

Modern science is often very slow to recognize the ancient, tried and true wisdom from the ages. More often than not, science has scoffed at the folk remedies and communal healing practices of different cultures, only to be proven wrong later on. Fortunately, the situation is slowly changing.

Honey, among other herbal and natural remedies, is finally gaining international, scientific recognition and attention as a wonderful food and medicine. Besides tasting great, and having a sublime consistency, honey is very good for our bodies. Honey has been used medicinally in India, the Middle East, and Africa for thousands of years. In particular, a specific type of honey, Manuka honey, from New Zealand is quickly gaining ground as the ideal type of honey to carry in a first aid kit, and to keep in the kitchen cupboard. Here's why:

For the past 19 years, honey researchers at the University of Waikato have been investigating what many local New Zealanders have accepted as common wisdom for centuries: local Manuka honey is a superior treatment for wound infections. Manuka honey is gathered and made in New Zealand, by bees, from the flowers of the manuka bush, Leptospermum scoparium, which grows uncultivated throughout the country.

The clinical observations recorded are that infection is rapidly cleared, inflammation, swelling and pain are quickly reduced, and healing occurs rapidly with minimal scarring. The antimicrobial properties of honey prevent microbial growth in the moist healing environment created, and unlike other topical antiseptics, honey causes no tissue damage. Another benefit of using honey as a dressing for wounds is that the honey on the wound surface prevents the dressing from sticking, so there is no pain or tissue damage when dressings are changed.

The Honey Research Unit in New Zealand offers us many amazing facts and figures about manuka honey. The Honey Research Unit was set up in 1995, with financial support from the New Zealand Honey Industry Trust, in recognition of the University of Waikato's expertise in the study of the antimicrobial activity of honey. Most of the research and information regarding Manuka honey comes in thanks to Dr. Peter Molan of the Honey Research Unit. A debt of gratitude for his work is acknowledged here.

Honey has antibacterial qualities, due primarily to hydrogen peroxide formed in a "slow-release" manner by the enzyme glucose oxidase present in honey. The potency of this antibacterial quality varies considerably depending on the type of honey. Some honeys are no more antibacterial than sugar, while others can be diluted more than 100-fold and still halt the growth of bacteria.

"Active Manuka honey" is the only honey available for sale that is tested for its antibacterial activity. It contains an additional antibacterial component found only in honey produced from Leptospermum plants: what has been called the "Unique Manuka Factor" (UMF). There is evidence that the two antibacterial components may have a synergistic action.

Internally, Active Manuka Honey stimulates the immune system and helps the body deal with infections. Research has shown that Active Manuka Honey also promotes the rehydration of the body, causing the earlier clearing of diarrhea, vomiting and stomach upsets. Active Manuka Honey is also effective in killing the Helicobacter pylori bug, which is present in stomach ulcers, and is effective in treating cuts, burns, wounds, acne, abscesses, cracked skin, sore gums, sore throats, colds, indigestion, eye infections and even Irritable Bowel Syndrome.

According to the research, some people have found relief from duodenal and stomach ulcers by spreading a generous amount (about one teaspoon) of Active Manuka Honey on a slice of bread one hour before meals, without fluids, and again at bedtime. The bread is supposed to ensure that the honey stays in the stomach for a longer period. Some people have also reported that they have had good results when they even ate the honey straight from the spoon.

Honey can also be used in treating gum inflammations. The honey has pain-reducing qualities and reduces gum inflammation at the same time. Who in the modern world would have known that medicine could taste so sweet if it were not for the wisdom of the ages?

Honey, despite being sweet, has also been found to disrupt the process by which bacteria in the mouth are able to cause tooth decay. The bacteria Streptococcus mitis, Streptococcus sobrinus, and Lactobacillus caseii, which inhabit the mouth and produce harmful acid, have been found in laboratory testing to have their acid production sharply reduced and almost stopped altogether in the presence of moderate antibacterial strength honey.

New Zealand Manuka honey is considered the top medicinal honey in the world. Down to Earth is pleased to inform you that we carry Manuka honey in the Grocery sections of our stores.

Quotation Source: Down to Earth

15 Reasons to Use Manuka Honey for Medical Purposes

Other benefits to using Manuka Honey for medicinal purposes are as follows:

7. Manuka Honey can heal Staph infections and destroy antibiotic-resistant strains of bacteria such as MRSA and VRE;

8. The viscosity of Manuka Honey provides a protective barrier to prevent wounds from becoming infected;

9. Manuka Honey causes scabs and dead skin cells to lift off the surface of the wound, leaving a clean healthy wound bed in which the regeneration of skin tissue can occur;

10. Manuka Honey stimulates the growth of tissue involved in the healing process;

11. Manuka Honey stimulates the formation of new blood capillaries and the growth of fibroblasts that replace the connective tissue of the deeper layer of the skin and produce the collagen fibers that give strength to the repair;

12. Manuka Honey has an anti-inflammatory action that relieves pain;

13. Manuka Honey has antifungal properties that can cure ringworm and other fungal conditions such as athlete's foot, jock itch and nail fungus;

14. Manuka Honey is all-natural and organic;

15. Manuka Honey has no known side effects.

At a time that consumers are losing faith in pharmaceuticals and gaining faith in natural alternatives, Manuka Honey has earned its well-deserved recognition as a powerful healing agent. Even though many people are still unaware of its potential, it is believed that Manuka Honey will soon become a valued resource in the medical industry.

As this unique type of medical honey from New Zealand becomes more popular, knock offs continue to confuse consumers.

Most people are familiar with honey's ability to heal. In the old days, doctors used honey to treat wounds when other dressings weren't available and grandmothers have been healing sore throats with honey for ages. Honey derived from the Manuka plant, indigenous to New Zealand, seems to have far more healing properties than other types of honey. Manuka Honey has become a hot commodity as a result of medical reports proving its impressive healing qualities. It now being used to successfully treat stomach ulcers, acid reflux disease, irritable bowl syndrome, cold and flu symptoms, acne, eczema, bacterial and fungal infections, etc.

Manuka Honey's curative properties are due in part to it's antibacterial activity. Since Manuka Honey contains antibacterial compounds not found in other types of honey, it commands a higher price. This has consumers scouring the Internet in search of the best price for Manuka Honey. There are some retailers that sell inexpensive Manuka Honey. However, the quality of this honey is not what people have come to expect from Manuka Honey. The antibacterial potency can vary depending on the floral nectar component. This could make the difference between medical-grade honey and ordinary honey. It could also mean the difference between premium and cheap Manuka Honey.

There are a few infallible ways of determining if Manuka Honey is of medical-grade quality. At this particular time, Manuka Honey is produced only in New Zealand. Premium Manuka Honey should have a rating on the label that indicates its antibacterial potency. For example, UMF 16 is most desirable for medicinal use. Manuka Honey that is less potent may not be effective in treating medical conditions and Manuka Honey that is more potent may cause a burning sensation.

The UMF trademark indicates that the supplier is regulated and is required to perform laboratory tests on the honey to measure its antibacterial potency. There should also be a license number listed somewhere on the label. When the label merely lists a number without the letters "UMF" or just refers to it as "active", there is no assurance that it is truly medical-grade. In fact, in the U.S., the FDA does not regard honey of any kind as being active. Therefore, FDA regulations bar suppliers from referring to honey as being an active ingredient. Suppliers that indicate honey as being active on the label are in violation of FDA regulations.

In the near future, a new rating system may become standardized in the Manuka Honey industry. The Molan Gold Standard may soon replace the UMF rating system. These two standards are the only ones that should be trusted. If a jar of Manuka Honey does not say UMF or Molan Gold Standard on the label, you have no way of knowing if a laboratory test was performed to measure its antibacterial potency. Manuka Honey without these indicators are usually less expensive, as well as less effective. Don't be fooled by low cost Manuka Honey. It does not work the same as premium Manuka Honey.

"Choosing the right grade of Manuka Honey is crucial," says Frank Buonanotte, CEO of Honeymark International. "Otherwise, the Manuka Honey you purchase might have no more healing properties than the ordinary honey you can find in your local supermarket. As always, you get what you pay for." Honeymark is the largest importer of Manuka Honey in the U.S. and a manufacturer of Manuka Honey products.

Quotation: Honeymark Products

How to store Manuka Honey

Manuka Honey is a natural products and it is self-preserving. Unlike most bottled consumable products that need to be stored in low temperature place like fridge after opening, manuka honey do not need to be kept in the fridge after opening and they do not expire ( or get spoiled ) with time unless stored or used in unsuitable conditions. The optimum temperate to store honey is between 18-22°C. Since we lived in tropical countries where average temperature is 24- 33°C, the best way to store honey will be in a drawer or storage container, away from heat sources and direct sunlight. As honey is a low moisture content product, it is recommended to keep them in tight containers to prevent over absorbtion of moisture from the air.

One of the common questions is about storage of Manuka Honey the fridge like what we usually do to extend the shelf-life and preserve freshness. This is not however not required for the UMF® Rated Manuka honey.

The property of UMF® rated manuka honey is very much heat resistant compared to usual honey ie. 300% more. Meaning that heat or temperature in tropical countries will not cause a lost in antibacterial potency. The opposite effect of storage in a fridge or quick change in temperature will usually cause crystallization over time, where the honey becomes 'harder' or creation of some sugar like crystal on the surface of the honey. Crystallization of honey can also be a result of the low heat extraction process of manuka honey before bottling. The speed of the crystallisation depends on the temperature - the lower the temperature, the faster the crystallisation. Crystallisation does not affect the quality of the UMF rating of the manuka honey.

Therefore, it is recommended to store UMF® Rated Manuka Honey bought in tropical countries to be in a drawer or container away from heat and sunlight but not in the fridge.﻿﻿

Why does honey crystallize? Is crystallized honey ‘bad’ and ‘gone off’? Or can it be restored?

Although legend has it that 2000 year old jars of honey found in thetombs of Egyptian pharaohs was still liquid and edible, the reality is that most honey will ‘crystallize’ after a while.Crystallized, or ‘granulated’ honey is often assumed to have “gone bad”, and no longer be edible.This is a particularly common belief in places like the US and Australia where most of the honey sold in supermarkets is liquid and clear.But crystallized honey hasn’t necessarily “gone off”, or become “inedible”. It can often be “restored” to a liquid state by simply warming it slowly.Most consumers find the whole topic confusing.As well as liquid honeys, there are a variety of semi-solid honeys on the shelves too. Not only is there ‘creamed’ honey, but also white honeys that seem to be already quite solid. (Indeed some of these latter honeys appear to be called ‘candied’.)So what us the difference between creamed, candied and liquid honey? And what does it mean when my honey has crystallized?To answer these questions we need to firstly, learn a few facts about honey, and how it is produced. The first fact is that honey is a natural sugar solution, which bees derive from nectar.In the hive, the bees evaporate most of the water out of the nectar as they transform it into a liquid that is super-saturated with glucose and fructose. (Super-saturated with sugar means it has more sugar in it that you can normally absorb in water.)Once this is done the bees store this super-saturated sugar liquid (i.e the honey) in a honeycomb cell, and seal it off with wax to ensure that it can’t absorb any moisture.Now when we harvest that honey and expose it to the atmosphere, it naturally starts to re-absorb moisture. And as soon as that happens, the process of crystallization is triggered.Or in other words the re-absorption of water triggers the sugar molecules to start returning to their natural solid (i.e. crystalline) state.The glucose is usually the first of the honey sugars to start returning to solidity. So a honey with a higher proportion of glucose in its constituent sugars will start to crystallize more quickly.Warming honey can usually return it to a more liquid state, but it is unlikely to be quite the same as it was originally, either in taste and flavour, or in the relative liquidity of the solution (i.e its viscosity or ‘runniness.) Or in other words, it hasn’t ‘gone off” and it isn’t bad, exactly. But it won’t be quite as good as new (and particularly if the process of separation into liquid and crystals has seen the liquid start to ferment).Honey that has been deliberately candied, however, will avoid that loss of flavour or viscosity, and remain in a stable and unchanging form for a very long time.So many honey producers deliberately candy their honey and sell it in that form instead of as a clear liquid.The process of candying is usually initiated by seeding the honey with some that has already candied or crystallized. The processing takes some time, but results in a honey that is white or creamy in colour, and is no longer liquid, but has a soft, fine-grained texture.Candied honey is, however, very different from ‘creamed honey’. Creamed honey has been mechanically whipped, so as to produce that crystal-like texture immediately.Unfortunately this whipping process breaks down and destroys some of the components of honey that contribute to its taste and flavour. So it isn’t all that popular, as well as being difficult to do.More common is white honey, that has already candied.Quite often this is simply ‘raw’ honey that has been left to its own devices. Raw honey, i.e. honey which hasn’t been heated during extraction or filtering, is prone to candying because it still contains small amounts of pollen, wax, propolis etc.These are usually filtered out of commercial liquid honeys because they not only spoil the clear look sought after for supermarket honeys. Another important reason for filtering them out is that they provide a starter platform for crystallization – they give the glucose crystals a base on which to start crystallization.So there you have it. Crystallization of honey is a natural process. Whether and how quickly honey crystallizes depends on the type of nectar the bees used in making the honey, the way in which the bee-keeper extracted the honey, and how the honey company filters and prepares the honey for market.Crystallization may be deliberate, as with candied or creamed honeys, or discouraged, as it is in commercial filtered (and heated) honeys.A raw honey that has crystallized into a relatively solid, white honey has probably never been heated during processing, and will suffer very little from some warming to restore it to a liquid state.However a commercial supermarket honey that was originally a clear liquid, but has become either partially or wholly crystallized, is unlikely to ever return to its original state.In Australia, honeys derived from eucalyptus nectars are relatively high in fructose and slow to candy.Honey derived from canola or blackberry is, by contrast, relatively high in glucose and quick to crystallize.The temperature at which honey is stored is another factor affecting how quickly honey crystallizes. Store honey at a cold temperature, and it will certainly inhibit crystallization. But it will also reduce its viscosity or runniness.Storage above 18-20 degrees centigrade seems to be a safe enough minimum, and is unlikely to make the honey too thick.To keep your honey in its best state it shouldn’t be exposed to light, heat or moisture.If you store it properly, your commercial clear liquid honey could stay good to eat and be totally unaffected by crystallization for six months or more.If its raw honey, it may granulate much more quickly of course.

There has been some recent research showing that natural honey is better for Diabetics than sugar (sucrose). Do a Google search for "honey health benefits" or "honey and diabetes". Read only articles which come from reputable research or medical organisations.

Honey contains both sucrose and fructose - plus (in natural honey) some other beneficial substances. These substances vary from honey-to-honey and season-to-season depending on what flowers the bees were visiting at the time. Some Australian and New Zealand natural honey varieties (including Maunuka Bush and Karri Tree) have excellent therapeutic qualities. Honey from Australia and New Zealand is produced from forests which have probably the cleanest water and air - with no insecticidal or herbicide contamination.

Bulk honey is usually produced by mixing many different types of honey from different areas and it therefore always tastes and looks similar. It is often treated with heat and chemicals - to protect against any contaminating organisms. It may also have water added. As a result, its beneficial properties are much reduced.

Honey has natural anti-bacterial qualities and it is used on wounds which are difficult to heal (such as those suffered by diabetics). Medicinal honey dressings and creams are available through pharmacies - or from the various honey suppliers e.g. Manuka.

As a diabetic, you could try a small amount e.g. a small teapoon of natural (un-processed) honey in black, green or ginger tea, or on your wholegrain cereal, or in a glass of warm water, or with 1/4 to 1/2 a teaspoon of ground ginger or cinnamon. Check your blood-sugar levels before, immediatly after, and two-hours after. The effects of sugar (of any sort) on your blood-sugar levels are influenced by what other food you eat at the same time e.g. plain rolled-oats (porridge) or a slice of whole-grain bread will help even out your sugar levels.

Cinnamon, ginger, tea (without milk), and honey all have health benefits. Cinnamon in particular has had a lot of research showing benefits for diabetics.

My sister (who has Type 2 Diabetes) says her sugar levels are more even since she started taking the natural honey and cinnamon each day. Remember though - each person is different and you must learn what suits you.

You should keep a diary which includes what you eat and drink, how you feel (tired, teary, shaky, fuzzy etc), what exercise you are doing - along with the times and your blood-sugar levels. From this diary, you should be able to work out what helps and what hinders you blood-sugar control.

A special type of honey indigenous to New Zealand has been found to be effective in eliminating the discomfort of heartburn and Acid Reflux Disease.

Heartburn is when you have a burning sensation in your chest behind your breastbone. It is a symptom of acid reflux disease. This is when acid from your stomach flows back into your esophagus. Persistent heartburn two or more days per week is the most common symptom of acid reflux disease. Other signs include coughing, wheezing, hoarseness, sore throat or difficulty swallowing. Some people experience food coming back into their mouths after swallowing. Others experience a sour or bitter taste in their mouth, belching or burning chest pain that may get worse after eating or lying down.

Everyone experiences heartburn once in a while. However, if you have heartburn two or more days per week, experience symptoms for several months or if the symptoms disrupt your sleep, you may have acid reflux disease.

When you swallow, the muscular walls of your esophagus contract to push food down into your stomach. Your esophagus is a tube that connects your mouth and stomach. In normal digestion, a muscular valve opens to let food into your stomach and closes to keep food and stomach acid from flowing back into your esophagus. If you have heartburn or acid reflux disease, this valve is weak or it relaxes at the wrong time, causing stomach acid to flow back into your esophagus. When stomach acid touches the lining of the esophagus, it creates a burning feeling in your chest or throat. If you have frequent heartburn or acid reflux disease, your esophagus can become damaged.

Other health conditions that affect your digestive system can increase your risk of developing acid reflux disease such as obesity, hiatal hernia, asthma, etc. There is medication available to treat heartburn and acid reflux disease but they usually have a tendency to cause negative side effects such as diarrhea, abdominal pain, nausea, upper respiratory tract infections, vomiting and flatulence. Antacids can be used to manage occasional heartburn but they don't provide long-term relief or help to heal damage to your esophagus. In addition, overusing antacids can lead to constipation or diarrhea.

There is a natural solution for heartburn and acid reflux disease. It's called Manuka Honey and it is derived from the nectar of the flowers that grow on the Manuka tea tree which is indigenous to New Zealand. Taking one teaspoon of Manuka Honey about a half hour before breakfast, lunch and dinner and then a fourth time before bed will reduce or eliminate the symptoms of acid reflux disease.

"Manuka Honey has been used as a medicine in New Zealand for decades but has been recently gaining recognition as a natural healing agent in other countries," says Frank Buonanotte, CEO of Honeymark International which is the largest importer of Manuka Honey in the U.S. "Manuka Honey has very powerful healing properties that have been found to have no negative side effects when used for medicinal purposes. We refer to it as natures best kept secret."

Quotation Source: Honeymark Products

Active Manuka Honey

Clinical reports indicate that a special type of honey has the ability to heal wounds and protect against even the most harmful infections. This honey is now being used as an ingredient in skin care products.

Scientists are evaluating different antibacterial substances in order to find an effective treatment for wounds infected with antibiotic-resistant bacteria. The superbugs associated with these types of life-threatening infections have become a major clinical concern. Honey is at the top of the list, given the fact that it has been used for over 4000 years as a wound dressing. More recently, honey has been reconsidered for medical use as numerous reports indicate that it rates favorably in comparison to modern wound dressing materials.

Researchers have discovered that honey possesses a natural antibacterial activity and is very effective in clearing infected wounds as well as protecting wounds from becoming infected. Honey has also been found to have a debriding effect, anti-inflammatory properties and a stimulatory effect on granulation and epithelialisation. In many cases honey has cleared infected wounds when conventional medicine had failed.

Scientists have reported that seriously infected wounds quickly becoming sterile within a week after being treated with a honey-based dressing. It has also been determined that honey forms a protective barrier, preventing clean wounds from becoming infected and therefore preventing cross-infection. Honey has no adverse effects on skin tissue which also makes it safe to use on wounds in order to clear infection.

Honey that is produced from different floral sources have different healing properties. The antibacterial activity in honey is primarily due to hydrogen peroxide which produced by enzymes when honey is diluted. Hydrogen peroxide has been used as an antiseptic but can damage skin tissue in high concentrations. The level of hydrogen peroxide in honey is well below the level that causes damage to skin tissue. A certain type of honey known as Manuka Honey contains an additional plant-derived antibacterial component called the Unique Manuka Factor or UMF which makes it even more effective in the healing process.

It has been determined in clinical studies that the antibacterial potency of UMF Active Manuka Honey is well in excess of that needed to stop the growth of antibiotic-resistant strains of bacteria such as MRSA and VRE. "The unusual antibacterial activity of Manuka Honey is about twice as great as the hydrogen peroxide activity of other types of honey," says Frank Buonanotte, CEO of Honeymark International which is a manufacturer of advanced skin care products. "Manuka Honey has become known as a valuable ingredient in health care products considering the fact that it has the ability to heal better than most pharmaceuticals, without negative side effects."

Quotation Source: Honeymark Products

How to Treat MRSA and Staph Infections

Amid the growing concerns for this life-threatening condition, researchers discovery that MRSA cannot develop a resistance to Manuka Honey the way it has been able to with antibiotics.

Methicillin-resistant Staphylococcus aureus (MRSA) is a type of bacteria that is resistant to certain antibiotics, such as methicillin and other common antibiotics such as oxacillin, penicillin and amoxicillin. MRSA is usually transmitted by direct skin-to-skin contact or contact with shared items or surfaces that have come into contact with someone else's infection, such as towels or used bandages. If entered into the blood stream, MRSA infections can become fatal.

When treating MRSA, taking antibiotics is not enough to destroy the bacterium or heal a Staph infection. Even though some medicines may help the boil to go away, the germ is still all around you, and you will most likely get it again if proper prevention measures are not followed. This dilemma has doctors and other medical professionals scurrying for an alternative to antibiotics.

Why don't antibiotics work? Antibiotics are medicines that help to fight bacterial infections. However, bacteria have the ability to mutate and become resistant to elements attempting to destroy them, such as antibiotics. Bacteria quickly develop new traits through mutations that help protect them against antibiotics. The mutated organisms survive and reproduce, passing along the mutation to their offspring. Eventually, antibiotic-resistant strains of bacteria will outnumber the non-resistant ones under the constant pressure of antibiotic use.

According to the Centers for Disease Control and Prevention (CDC), antibiotic resistance occurs when bacteria change in some way that reduces or eliminates the effectiveness of drugs, chemicals or other agents designed to cure or prevent infections. The bacteria survive and continue to multiply causing more harm. In more simple terms, when a bacteria becomes resistant to an antibiotic, it means that it has come up with a way to keep the antibiotic from working against it. It has been noted that more than 70% of the bacteria that cause infections are resistant to at least one antibiotic used to treat them.

What's the solution? Manuka Honey has the ability to destroy bacteria by drawing moisture out of the bacterial cells, making it impossible for the bacteria to survive. This is different than the way antibiotics kill bacteria. There has been countless clinical studies that have proven Manuka Honey's ability to completely wipe out the superbugs associated with MRSA-related Staph infections. As a result, Manuka Honey is now being used in wound dressings as a powerful antibacterial agent. To date, there have been no reported cases of any bacteria being able to develop a resistance to Manuka Honey.

What is Manuka Honey? There is a unique type of plant that is indigenous to New Zealand and certain parts of Australia called the Manuka Tree (Leptospermum scoparium). Honeybees gather the nectar of the flowers that grow on the Manuka Tree and take it back to their hives where they add enzymes to it to form honey. It is this unique nectar that possess special antibacterial properties which makes Manuka Honey different than other types of honey.

This medical grade honey is now being used in wound care products as a healing agent. Honeymark is a manufacturer of skin care products that utilizes Active Manuka Honey as a main ingredient. Honeymark's First Aid Antiseptic Lotion is an effective topical solution when treating MRSA. In addition to Active Manuka Honey, this product also contains Benzalkonium Chloride which is an FDA approved antiseptic. The chloride is, in essence, salt which has the ability to absorb moisture, similar to the way Manuka Honey does. Anyone who has ever poured salt over a slug has watched the slug shrivel up and die. The same thing happens to bacteria when it comes in contact with chloride.

"Honeymark has taken the sticky mess out of using plain Manuka Honey on the skin," says Frank Buonanotte, CEO of Honeymark International. "Our First Aid Antiseptic Lotion contains UMF Active Manuka Honey which has the ability to diffuse into the depth of tissue, healing wounds below the surface of the skin. This has become our best selling product because of its ability to effectively heal Staph infections."

Quotation Source: HoneyMark Products

Using Manuka Honey to Treat Fungal Infections

A particular type of honey known as Manuka Honey has been found to have strong antifungal properties making it effective in treating conditions such as ringworm, athlete's foot, jock itch, nail fungus, tinea, etc.

Scientists have discovered that a mono-floral honey known as Manuka Honey has an antifungal activity. Fungal infections are one of the most common diseases of humans and are some of the most difficult to treat. Antibiotics may be effective in treating bacterial infections but they are ineffective against fungal infections. Since poor immunity is a common cause for some fungal infections, bacterial infections can also be present as well. Manuka Honey is ideal for treating this type of condition because it contains both antifungal and antibacterial properties.

In laboratory studies, it was found that the hydrogen peroxide and the non-peroxide activity in the Manuka Honey inhibited the growth of fungi. It was also found that less of a concentration of Manuka Honey was necessary than that of which is required to treat infected wounds, burns and ulcers because there is no exudation.

Nail fungus can be exceptionally difficult to treat because the nail acts as a protective layer. Most products that are sold over-the-counter only provide temporary relief because the fungus is only suppressed for a short time. However, Manuka Honey has the ability to penetrate deep into the layers of the skin where it destroys infectious bacteria and fungus spores. Fungus spores can cause infection through small breaks in the skin. Once an area of the skin has been infected with a fungus organism, decaying skin allows bacteria to multiply, causing a distinctive bad aroma from the infected area.

Since Manuka Honey is sticky and not particularly user-friendly when used on the skin, health care products manufacturer, Honeymark International, has developed an Anti-Fungal Solution containing Active Manuka Honey which is effective in treating a wide variety of fungal conditions. Honeymark's Anti-Fungal Solution comes in a squeeze tube for easy application. "The dropper tip is a hygienic alternative to brush-on applicators which can cause the spread of further infection," says Frank Buonanotte, CEO of Honeymark International. "Our special formulation makes it easier to apply Manuka Honey to the effected areas, along with other ingredients that are effective in treating fungal conditions."

Quotation Source: honeymark

Benefits of Using Manuka Honey as a Wound Dressing

Manuka Honey is becoming a popular ingredient in wound care products because of its ability to rapidly clear infection and heal wounds. The following delineates the benefits of utilizing this amazing natural resource as a viable treatment alternative to conventional wound medications.

Honey has been used as a natural wound healer for many years. However, recent discoveries have concluded that one particular kind of honey, indigenous to New Zealand, contains plant-derived healing properties that sets it apart from other types of honey. Manuka Honey's greatest asset is its antibacterial properties. Most traditional forms of medicine used for clearing infections can be damaging to skin tissue. However, Manuka Honey has been found to have no known side effects.

In addition to being an excellent source for healing infection, Manuka Honey also helps to prevent scarring. During the healing process, a wound will form a scab in an effort to prevent further blood loss. The problem is that newly forming skin can only grow below the scab. This creates a deformity as the new tissue is not even with the rest of the skin. However, the moist healing environment created by Manuka Honey helps to lift the scab, therefore, allowing for the regeneration of new skin to grow flush with the surface of the wound.

In some more serious wounds, patients notice that the wound begins to smell bad. Wounds most commonly associated with malodor include exudating wounds, chronic pressure ulcers, venous leg ulcers, diabetic/neuropathic ulcers, fungating, cancerous or malignant lesions and wounds with necrotic tissue. Wound odor is mostly due to the degradation of tissue or bacteria that release compounds and fatty acids. When a Manuka Honey-based dressing is used, the bacteria feed of the sugars in the honey and give off better smelling gases, therefore minimizing or eliminating malodor.

Manuka Honey also has powerful anti-inflammatory properties that help to relieve pain associated with wounds. Once Manuka Honey is applied to a wound, tissue inflammation and swelling is immediately reduced. Since pain is never considered a desirable experience, this could possibly be one of Manuka Honey's more favorable qualities.

Perhaps the element that has brought Manuka Honey into the spot light as of late is its ability to destroy antibiotic-resistant bacteria such as MRSA and VRE. With the widespread concern of Staph infections and the lack of treatment alternatives, Manuka Honey has come through like a ray of hope, effectively healing such conditions where antibiotics have failed. News headlines around the world have described Manuka Honey's ability to go toe-to-toe with this deadly infection. The best way to describe it is that, by osmosis, Manuka Honey draws moisture out of the bacterial cells, making it impossible for them to stay alive. This is why no bacteria has ever been able to develop a resistance to Manuka Honey, and never will.

If the thought of applying honey directly to a wound is less desirable, a company called Honeymark has developed a First Aid Antiseptic Lotion containing Active Manuka Honey that is extremely effective in treating wounds and burns. "Honeymark's First Aid Antiseptic Lotion has all the health benefits of using Manuka Honey as a wound dressing without the sticky mess," says Frank Buonanotte, CEO of Honeymark International. "This product also has other valuable ingredients that make it extremely effective in treating seriously infected wounds, burns or minor cuts and scrapes. It's a must-have in your medicine cabinet or first aid kit"

Quotation Source: Honeymark Products

Active Manuka Honey for Cancer & Wound care

Even up to the second world war, honey was being used for its antibacterial properties in treating wounds.

But with the advent of penicillin and other antibiotic drugs in the twentieth century, honey's medicinal qualities have taken a back seat.

But that might be about to change - thanks to one New Zealand based researcher.

Working in his Honey Research Unit at the University of Waikato, in the central North Island, biochemist Professor Peter Molan has identified one particular type of honey with extraordinary healing qualities.

Professor Molan has shown that honey made from the flowers of the manuka bush, a native of New Zealand, has antibacterial properties over and above those of other honeys.

Mystery ingredient

He said: "In all honeys, there is - to different levels - hydrogen peroxide produced from an enzyme that bees add to the nectar.

"In manuka honey, and its close relative which grows in Australia called jellybush, there's something else besides the hydrogen peroxide.

"And there's nothing like that ever been found anywhere else in the world."

That "something else" has proved very hard to pin down. Even now, after more than twenty years of research, Peter Molan admits he still has no idea exactly what it is.

But he has given it a name: unique manuka factor, or UMF.

And he has found a way to measure its antibacterial efficacy, by comparing UMF manuka honey with a standard antiseptic (carbolic, or phenol) in its ability to fight bacteria. The results are astonishing.

He said: "We know it has a very broad spectrum of action.

"It works on bacteria, fungi, protozoa. We haven't found anything it doesn't work on among infectious organisms."

Resistant strains

A satisfied user

"I got bitten by an Alsatian. It grabbed my hand and gave me a five-stitch bite. So I went off to the doctors, and they solely used manuka honey, nothing else, no other treatment. I've got barely a scar now, and that's only three weeks ago. Now in the medical kit I carry in the truck, I have manuka honey and bandages, and that's all." Chris Graham

In fact, he says UMF manuka honey can even tackle antibiotic resistant strains of bacteria - a growing problem for hospitals around the world.

"Staphylococcus aureas is the most common wound-infecting species of bacteria, and that's the most sensitive to honey that we've found.

"And that includes the antibiotic resistant strains - the MRSA - which is just as sensitive to honey as any other staphylococcus aureas."

Clinical trials at the Waikato Hospital have shown that even out of the lab, UMF manuka honey has amazing healing properties.

Nurse practitioner Julie Betts has successfully used honey to treat leg ulcers and pressure sores. And she says it helps healing after surgery - particularly for diabetic patients.

"It has an anti-inflammatory effect as well, so if I want to do several things apart from actually controlling the bacteria in that wound, then that's when I'll use honey."

Cancer treatment

Cancer specialist Dr Glenys Round has also found honey to be an effective treatment.

The honey is exported widely

"We've been using honey to treat fungating wounds, where the cancer has broken through the skin," she said.

"The results in that situation have been excellent."

Most recently, she has had success in using honey dressings on patients with wounds or ulcers resulting from radiation therapy.

"Most of these patients in the past had tried various other conventional treatments without good success, and that is the reason why at least initially honey was tried."

Most patients seem happy to try the honey treatment.

"They don't have a problem with it at all," said Julie Betts.

"Humans in general have a fondness I think for natural remedies, so they're quite happy to use them."

"I think the problem we encounter is when people don't understand how it works.

"They think that sourcing any honey will achieve the same outcome, and that's not always true."

Worldwide export

That's a view shared by beekeeper Bill Bennett a few kilometres up the road from the hospital.

He and his wife Margaret run the Summerglow Apiaries, one of just a handful of registered suppliers of UMF manuka honey in New Zealand.

They produce between eight and twelve metric tonnes of manuka honey every year, and sell it across the world.

The honey is rigorously tested three times during production for that elusive unique manuka factor; only then can it carry the label "UMF manuka honey".

"It just seems that manuka from a few areas within New Zealand produces a nectar that has this special property," said Bill Bennett.

"There is a lot of manuka honey out there that doesn't have this special property. That's why it's so important to look for the name UMF."

Comvita has set up a new medical products division to take hi-tech honey dressings developed by Peter Molan to the international market.

The new dressings have been designed to take the mess out of honey.

"It's like a sheet of rubber, you can touch it without it being sticky at all," he said.

Comvita has high hopes for the new product.

"Previously untreatable wounds of many types are now found to be treatable by honey," said Comvita's Ray Lewis.

"The global market for wound care is in the range of two to six billion US dollars. So if we can capture just a small percentage of that, we will obviously be doing very well."

Quotation Source : BBC

Honey, the New Antibiotic

In the wake of an increasing number of cases involving antibiotic-resistant strains of bacteria, medical professionals seek refuge in a special type of honey containing powerful antibacterial and antimicrobial properties to treat Staph infections and MRSA.

An old household remedy is finding its way back into modern medicine. Scientists are now discovering that a particular type of honey is more effective in treating wounds than most antibiotics. Even chronic wounds infected with antibiotic-resistant strains of bacteria can be healed quickly with this honey. It's called 'Manuka Honey' and it comes from beehives located in New Zealand.

The use of honey for medical purposes was known to the ancient Egyptians thousands of years ago. Even in the last two world wars, bandages with honey were used to treat wounded soldiers. However, the advent of antibiotics replaced this household remedy with the misconception that medicine was more effective than honey. The problem is that today we are faced with germs that are resistant to almost all types of antibiotics. As a result, the medical use of honey is becoming attractive again for the treatment of wounds. The reason being is that recent studies show that honey is actually more effective, despite what doctors once thought.

When using dressings containing Manuka Honey, dead tissue is rejected faster and wounds heals more rapidly. In addition, changing bandages is less painful, because with honey they are easier to remove without damaging the newly formed layers of skin. Some wounds often smell unpleasant which can be an enormous strain on the patient. Honey also helps in this instance by reducing malodor. Even wounds that don't heal for years can be brought under control with the use of Manuka Honey within a few weeks. Less serious wounds can be healed with Manuka Honey in a few days or even within a few hours.

"It has already been proved that Manuka Honey can destroy antibiotic-resident bacteria such as MRSA, says Frank Buonanotte, CEO of Honeymark International, manufacturer of Manuka Honey products. "Additionally, Manuka Honey is also known to have an antiseptic effect." When producing honey, bees add an enzyme called glucose-oxidase. This enzyme produces small amounts of hydrogen peroxide which is an effective antiseptic. The advantage of the hydrogen peroxide found in honey is that small concentrations are able to kill the bacteria because it is constantly being produced in a slow-release manner. Normally, much larger quantities of hydrogen peroxide are required because hydrogen peroxide loses its potency over time. However, in large concentrations it damages skin cells. This is a side effect that does not occur with honey.

Manuka Honey, also known as Leptospermum Honey, comes from a tree species that grows in New Zealand and Australia. Honey from these trees has a particularly strong anti-bacterial effect, even when diluted. Honeybees gather nectar from the flowers that grow on this tree and take it back to their hives where they produce this unique type of honey. "What makes Manuka Honey more potent in treating wounds and other health conditions is the present of an additional antibacterial compound other than hydrogen peroxide," says Buonanotte. "This other antibacterial component has become known as the unique Manuka factor, also known as UMF."

Quotation Source: Honeymark Products

How to Lose Weight Using Cinnamon Powder and Honey

The recipe for this alleged miraculous weight loss aid is very simple. Combine one teaspoon honey with one-half teaspoon cinnamon powder and boil in one cup of water. After the mixture has boiled, filter it into another cup. Divide the mixture into two half-cup quantities to be consumed one-half hour before breakfast and one-half hour before going to sleep at night.

By following this regimen, it is suggested that a dieter may easily lose three to five pounds within one week without changing anything else within his or her diet.

The Effect It Has on the Body

According to materials and articles recommending this diet aid, this mixture of cinnamon powder and honey stops the body from accumulating fat.

Other explanations include the fact that honey is an antioxidant and does all kinds of good things for the body.

Cinnamon is said to influence blood sugar and the way it’s processed, giving your body a better chance to break it down in such a way that it doesn’t turn to fat. It is said that abdominal weight is more sensitive to cinnamon’s effects than other body weight

Not the Only Cure

While this may sound like a terrific solution to your weight loss problem, it’s not the only cure. Nor is it the long-term cure. Nobody can attain permanent weight loss without a proper balance between healthy diet and exercise. One should eat a variety of food groups, limit junk food and consume appropriate portions. Additionally, exercise that includes both cardio and strength-training should be a regular part of your exercise plan. By combining exercise, healthy diet and the cinnamon and honey trick, your weight loss success should be guaranteed. When someone asks you how to lose weight using cinnamon powder and honey, let them know there are other elements necessary to succeed, as well.

Quotation Source : Love to Know

Has Manuka Honey been researched? - The Chemistry of Honey

Since ancient times honey has been used as a natural medicine in many cultures. The antibacterial properties of honey however have only been discovered a century ago.

Honey in fact inhibits a broad spectrum of bacteria. Some reports even show an antifungal activity in honey. Some honeys will work better than others though. The Honey Research Unit at the Waikato University in New Zealand is constantly researching honey as a therapeutic agent.

How does the antibacterial activity work in regular honey?

The antibacterial activity in regular honey is due to fourmajor processesor qualities: the osmotic effect, the acidity of honey, the production of hydrogen peroxide in honey and the phytochemical factor.

1. The Osmotic Effect: Honey consists of 84% fructose and glucose and 15-21% water. The sugar molecules and the water molecules interact strongly. When the sugar content of honey is high and the moisture content (water) is low, bacteria can not grow in honey. Bacteria thrive in honey that has been either pasteurized or diluted with water, such as imported Chinese Honey, typically used in US bakeries as sugar coating.

2. Acidity: Honey has a pH between 3.2 and 4.5 and is considered quite acidic. The acidity inhibits the growth of bacteria. The optimum pH for bacterial growth lies between 7.2 and 7.4. However, if honey is diluted, the pH could become higher, and therefore the antibacterial quality of honey would be destroyed. Paradoxically, dilution is what is needed in order to support the production of the next important antibacterial component in honey: hydrogen peroxide.

3. Hydrogen Peroxide: This antibacterial component is encymically produced in honey through dilution. Hydrogen peroxide is considered to be the most important antibacterial component of honey. The concentration of hydrogen peroxide in honey is low enough not to inflammate a wound or damage the tissue.

Manuka Honey from New Zealand has shown to have a uniquephytochemical factor. What exactly the factor is, has not been identified yet. The factor was discovered 20 years ago by Prof. Dr. Peter Molan, Senior Lecturer Biochemistry at the Waikato University in New Zealand. Dr. Molan removed the hydrogen peroxide from Manuka Honey and could still observe a high antibacterial activity. In fact, hydrogen peroxideand the special antibacterial factor in Manuka Honey enhance each other's power through a synergetic effect. Manuka Honey is considered the most unique honey in the world today, because of it’s unique medicinal properties. The special antibacterial factor is also very stable: hydrogen peroxide, which most honeys contain, is easily destroyed by heat, light, water or the catalase effect of the body serum. The unique manuka factor (UMF), however stays in the honey and does not lose its antibacterial strength.

Manuka Honey has medicinal qualities not found in other honeys. Manuka Honey seems to have the ability to naturally destroystaph aureus and streptococcus. Staph and strep bacteria are typically associated to the common cold, sore throat, cankersore (cold sore) and fever blister.

Quotation : www.manukahoneyusa.us

What Makes Raw Manuka Honey Different

When we think of meat and vegetables, the meaning of the term “raw” is clear. But, what about honey, a substance that we do not typically cook before consuming? In this case, the heating is performed by the product manufacturer. Heating honey removes its nutritional enzyme and natural vitamin content. Ayurvedic medicine views raw honey in a positive light and heated honey as poison.

Commercially processed honey is heat treated and clarified, causing it to lose between 33 and 50 percent of its original vitamin content, according to a trusted bee hive product resource. Raw honey features a higher level of enzymes than that of most other foods but these substances are destroyed during the heating process. When honey is commercially processed, the honeybee substance propolis that contains phytonutrients is also removed.

Manuka honey on the other hand goes through minimum treatments before being bottled, to maintain the maximum possible natural goodness of the honey together with the UMF contents. There maybe minor impurities found in the honey but these are all part of the natural ingredients that helps to preserve minimum changes to what we want from the Manuka Honey itself.

Disclaimer

Information above are based on the source appended with each article. Xciss Manukahub does not have any control over the exact meaning or implications of the information

For more clarification on manuka honey products and their possible use, please contact us for details

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